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Chocolate Peanut Butter Cheesecake Recipe

Chocolate Peanut Butter Cheesecake Recipe photo by Taste of Home

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Family and friends always "ooh" and "aah" when I bring out this tempting cheesecake after holiday dinners! Filled with peanut butter and cream cheese and drizzled with chocolate in a fudge crust, it's a showstopper.

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Chocolate Peanut Butter Cheesecake Recipe

Prep: 40 min. Bake: 1 hour 5 min. + chilling

Yield: 12 Servings

40 65 105

Ingredients

BROWNIE CRUST:
1/4 cup butter, cubed
3 ounces unsweetened chocolate
1 cup packed brown sugar
2 eggs
1-1/2 teaspoons vanilla extract
2/3 cup all-purpose flour
1/8 teaspoon baking powder
1 ounce semisweet chocolate
FILLING:
1 jar (12 ounces) creamy peanut butter
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup packed brown sugar
3 eggs
1/2 cup sour cream
TOPPING:
3/4 cup sour cream
2 teaspoons sugar
Melted semisweet chocolate, optional

Directions

In a microwave, melt butter and unsweetened chocolate; stir until smooth. Set aside. In a large bowl, beat brown sugar and eggs until light and fluffy, about 4 minutes. Beat in chocolate mixture and vanilla. Combine flour and baking powder; gradually add to batter and mix well. Stir in chopped chocolate.
Spread 1 cup into a greased 9-in. springform pan. Cover and refrigerate remaining batter. Place pan on a baking sheet. Bake at 350° for 17-19 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes; place in freezer for 15 minutes.
For filling, in a large bowl, beat the peanut butter, cream cheese and brown sugar until smooth. Add eggs and sour cream; beat on low speed just until combined. Spread remaining brownie batter about 1-1/2 in. high around sides of pan, sealing to baked crust.
Pour filling into center. Bake at 350° for 45 minutes or until center is almost set.
For topping, combine sour cream and sugar; spread over filling to within 3/4 in. of edges. Return cheesecake to the oven; turn oven off and let stand for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around pan to loosen; cool 1 hour longer. Refrigerate overnight. Drizzle with melted chocolate. Refrigerate leftovers. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 564 calories, 36 g fat (16 g saturated fat), 144 mg cholesterol, 306 mg sodium, 51 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Chocolate Peanut Butter Cheesecake in Country Woman Christmas Annual 2003, p37

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Chocolate Peanut Butter Cheesecake

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(1-1) of 1 reviews

Reviewed on Jan. 05, 2011 by Soup Monkey

Overall recipe was decent. The brownie crust came out well. I used dark chocolate, reduced the sugar by .25 cup and used chocolate chips instead of chopped chocolate. The peanut butter filling had a good flavor but was more mousse like in texture than I was anticipating. It was a good dessert but not a dense, typical cheesecake.